Preheat the oven to 400°F (200°C).
Place the cornflakes in a large zipper bag or food processor and crush into coarse crumbs. Transfer to a bowl and stir in the Italian seasoning, garlic salt, and black pepper.
Whisk the eggs in a separate shallow bowl until smooth.
Pat the chicken breasts dry with paper towels. Working one at a time, dip each breast into the beaten eggs, then press both sides firmly into the cornflake mixture so the chicken is evenly coated. Repeat pressing if needed to fully adhere the crumbs.
Arrange the coated chicken in a greased 9x13-inch baking dish or on a rimmed baking sheet. Drizzle the melted butter evenly over the tops of the chicken pieces.
Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the coating is golden and crisp.
Remove from the oven and let rest a few minutes before serving.
